S'mores Dip
S’mores Dip — loaded with melted chocolate and toasty marshmallows — requires just a few minutes in the oven and is sure to be the hit of your next party!
If you're a fan of sweet dessert dips, you'll also love Lemon Fruit Dip, Fluffy Chocolate Dip, and Cannoli Dip!
Happy National S'mores Day, everyone! If there was ever a food recognition day that I can wholeheartedly embrace, it would be this one. Because, let's face it...who doesn't love s'mores?! I mean, it doesn't get any better than silky, melted chocolate and gooey, toasted marshmallows sandwiched between crunchy graham cracker squares.
Wait. Actually, it does get better. And you're looking at it! How would you like to make enough s'more-y goodness to feed a crowd, without having to put together individual s'mores and without necessitating a campfire? Now don't get me wrong...I love making s'mores the old-fashioned way. But this little method is easier, faster, less messy, and doesn't put you at risk for campsite mosquito bites. It's an effortless way to enjoy s'mores year-round, and it's a sweet treat that is sure to quickly vanish at your next party or get-together.
I'm already planning on putting this recipe on the roster for some football-watching parties this season. After all, maximum scrumptiousness for minimal effort? Sign me up...every time.
How to Make S'mores Dip
This is one of those recipes that's so brainless, I hardly feel justified calling it a recipe.
- Simply toss some chocolate chips in a skillet or oven-safe dish.
- Top with jumbo marshmallow halves.
- Toast for 5 or so minutes.
- Pull out the graham crackers, and voilà...
...dippable s'mores that will have your gang scraping the skillet for every last smudge of chocolate and streak of marshmallow!
Variations
Use your favorite type of chocolate...milk chocolate, semi-sweet, or a combo would all be equally delicious.
If you don't have jumbo marshmallows, mini marshmallows will work just as well.
If your skillet is larger or smaller than mine, simply adjust the proportions accordingly.
Seriously, you can eyeball the amount of chocolate and marshmallows to your liking and this dip will turn out perfectly fine.
Noooo, you really can't mess this up...unless you scorch your marshmallows, so be sure to watch them carefully and pull your skillet out of the oven when they're to your desired level of toastiness.
This S'mores Dip is guaranteed to be a hit. In fact, my youngest taste tester declared it the best thing she'd eaten all week. Well, she didn't exactly use those words, but she did gobble up her loaded graham cracker with a big smile on her face before requesting another. When I told her that one was enough, her face registered shock and she started wailing, "I wan sa MOOOORE!" That's toddler for "some more," which made me realize that if an almost 2-year-old can nail the definition of a s'more without even realizing what it's called, then whoever originally invented these little treats apparently named them appropriately. 😉
So what are you waiting for? Rummage through your pantry for some chocolate chips and a bag of marshmallows and whip thee up some S'mores Dip! And if you hurry, you still have time to enjoy it on National S'mores Day, when rumor has it that calories from s'mores treats don't actually count. 😉
More Delicious Dips
S’mores Dip
Ingredients
- ½ tablespoon butter
- 1 ½ cups chocolate chips, semi-sweet, milk chocolate, or a combo
- 15 jumbo marshmallows, halved
- Graham cracker squares
Instructions
- Adjust rack to center position of oven and place 8-inch cast iron skillet on rack. Preheat oven to 450°F with skillet inside. Once oven is preheated, use a pot holder to remove hot skillet from the oven. Place pat of butter in the skillet and use a pot holder to hold the handle and swirl the skillet so that the melted butter coats the bottom and sides. Pour chocolate chips in an even layer into the bottom of the skillet. Taking care not to burn fingers on the sides of the skillet, arrange marshmallow halves over the surface of the chocolate chips, covering the chocolate completely. Bake for 5 to 7 minutes or until marshmallows are toasted to your preference (watch closely!). Use an oven mitt to remove the skillet from the oven and allow to rest for 5 minutes. Serve immediately with graham cracker squares or sticks...but be careful, because the dip (and the skillet) will be very hot!
Equipment Needed
Video
Notes
- You may use another type of oven-safe baking dish, but it should be noted that the chocolate will probably melt more evenly (and stay melted more consistently) using a heavy cast iron skillet, which retains heat better than other types of dishes.
- Be sure to let the skillet rest for 5 minutes before serving so that the residual heat from the skillet can finish melting the chocolate chips. Some of the chocolate chips may retain their shape, but once you dip a graham cracker into them, they should be fully melted (in the same way that chocolate chips melted in the microwave hold their shape until stirred).
- Adjust the proportions of chocolate and marshmallows to your liking or to the size of the skillet or baking dish that you use, but don't make the layer of chocolate chips too thick or they may not fully melt.
- You may use whatever type of chocolate or marshmallows you have on hand. Finely chopped chocolate, mini chocolate chips, regular chocolate chips, mini marshmallows, (halved) jumbo marshmallows, etc. will all work.
Nutrition
Adapted from Taste of the South Magazine.
Post originally published on August 10, 2014.
This recipe is delicious! Made it when we had no desserty type food to eat!
**Re-posted**
Forgot to mention I live at a higher altitude, in Colorado Springs, so maybe that contributed as well?
Hi. Not entirely sure what happened to mine, but the chocolate came out like some other people said, crumbly, and my marshmallows came out extremely rubbery. I did make some changes to the recipe that I thought were minor and wouldn’t make a difference, so probably user error?? First, I didn’t have enough chocolate or marshmallows for an entire pan because I used the leftovers from a fire pit we made s’mores from, so I used a 4×4 Pyrex. Heated it up while the oven was preheating. Coated it in butter and used a Hershey chocolate bar broken to fit the bottom of dish. When I put the chocolate in, it started sizzling. I put the marshmallows on top and put the dish in the oven. Set the timer for 5 minutes and watched for the marshmallows to toast (it took a very little before the five minutes- I think it was 4:55 or somewhere around that time) and took it out. I was excited to dip into some s’mores, only to be more concerned with chipping a tooth! Can this be modified for personal servings?
Hi Teresa! I'm sorry to hear that this recipe didn't work out for you. Between your modifications to the recipe and the high altitude, it's hard to guarantee what went wrong, but it sounds to me like your chocolate definitely burned. If you used a Hershey's bar instead of chocolate chips, your pieces were thinner to begin with, and if the chocolate sizzled immediately, that means it melted pretty quick and probably ended up overcooking. If the chocolate and marshmallows didn't cover the entire pan, the layers were pretty thin and wouldn't have needed as much time to cook. The marshmallows may have been rubbery because you mentioned they were leftovers from other s'mores, so maybe they weren't totally soft and fresh to begin with? Like I said, I can't be sure, but if you try this recipe again and use the proportions and directions as written, you should get better results. 🙂
This disappeared first at a recent party! Great idea to make smores into a dip.
So happy to hear that, Taryn! 🙂
Love this and probably will eat it all myself!
Is it possible to make this without a cast iron skillet? Like maybe in just a normal frying pan?
You can try, Kaka...but if the pan doesn't retain enough heat, your chocolate could burn without melting.
Hello. I used hershey bars broken up and the chocolate right out of the oven was clumpy and like thicker powder. It wasn’t even stuck to the dish I used. What do you think happened ? Thank you
So sorry to hear that, Brittany. If your chocolate turned powdery, that most likely means it burned. :/
For those of you who don't have/don't want to use cast iron for this recipe - skip the part where you preheat the pan first and your chocolate won't burn! It's true that most other pans won't retain heat as long as cast iron will but it will melt without burning.
I also live in Colorado Springs and have made this recipe like 5 times now and it never lasts longer than 10 minutes anyway because it's just so good. I use a 8" round cake pan double lined with foil and bake at 400 then broil the top for 2 or 3(ish) mins. There are options! Thanks for the recipe 🙂
Fun, easy, delicious. We have made these several times now!
So happy to hear it, Angie! 🙂
This is so great! I was looking for a campout sleepover fun dish I could make for my son's friend (he can't have milk). So I just used dairy free chocolate chips!
I have made these twice now. The first round the chips did not melt evenly. My fault, didn't measure! The second time perfection! I used the bottom of my measuring cup to tamp down the chips so they were evenly spread. Then quickly topped with the marshmallows. 7 min later....YUM!!! Definitely a dish to share. Tried to eat first batch alone, way too much! Even in my small cast iron of 8". Will try again with our 4" pans for indivdual servings.
I'm so glad you decided to give this recipe a second try and that it turned out great with correct measurements! And I love the idea of cute little individual servings... 🙂
A-MAZING! I have a small (6") skillet and the size was just perfect for two. Added some M&Ms as well 🙂
I'm interesting in making this treat but I don't have a cast iron skillet! Any suggestion to what I should use instead?
Made this tonight with a combo of chocolate chips and reeses peanut butter cups and it was amazing! Made bachelor night a hit!
Hi Cecilia! The cast iron skillet will keep the chocolate melted for awhile, but I'm afraid it will start to harden well before two hours are up. A previous comment suggested stirring a bit of vegetable oil into the chocolate chips to keep them smooth and melted (as is done with the chocolate in a chocolate fountain), but I haven't personally tried that. Hope you're able to try this recipe another time if it doesn't end up working out for this particular potluck party. 🙂 Happy Friday!
It was very good. The chocolate was a it powdery, but ther than that it was great. I used part chocolate chips and part peanut butter chips. What would you store it in??? I tried a Tupperware but it was rather sticky. It's really easy and I'm just 11.
So glad you enjoyed it, Amanda Joy! The chocolate can get powdery if it's cooked too long, or it could have been because of the peanut butter chips you added...those don't always melt as smoothly as regular chocolate chips. As far as storing it, I would recommend a glass Pyrex-type dish for easy reheating...but I think the marshmallows are going to be sticky/messy in just about any type of container! 😉
I made this tonight with my family! It was so easy and fun to make and eat! Thank you so much for the idea! We will be doing it again!
I used a pie pan sitting on a foil lined cookie sheet. Oven at 450 degrees for 5 to 6 minutes. I placed 2 Hershey's Bars in the pie pan, placed the marshmallows on and around until all the chocolate was covered than put in oven! It came out delicious!
So glad your family enjoyed it, Robin! And thanks for sharing your tips/modifications...I'm sure they'll help someone else. 🙂
Love this idea! My kids loves smores. Never thought about doing this. Thanks for an awesome recipe thats so easy and delicious!
You're very welcome, Trish...I hope this is a hit at your house! 🙂
Just another tip...I made this dip today to take to a cook out and I was afraid that it would get hard before I got to the party. So I added two tablespoons of Canola oil to the chocolate chips. I know from using a chocolate fountain that this will raise the fat content in the chocolate and keep it liquid. IT WORKED GREAT! The chocolate remained melted and "scoopable" the entire day.
What a great tip, Candace...thanks so much for sharing that! 🙂
Just made this in a smaller size with a bread loaf pan and it turned out absolutely wonderful and just like the pictures! Really appreciated the heating of the pan and adding butter and halving the marshmallows; all the directions were spot on. Such a delicious and easy take on the traditional s'mores! Definitely going to continue using your recipes!!!
I'm so happy y'all enjoyed this, and I'm glad the directions helped you make it successfully! Hope y'all equally enjoy any other recipes from the site that you decide to try... 🙂 Happy 4th!